Updated 7/2024
2 Weeks Before Surgery: Preoperative Diet
Start this diet 2 weeks before your surgery. This diet is required and helps shrink your liver which makes a safer and easier surgery.
Instructions:
• Eat every 3-4 hours and drink at least 64 oz of sugar-free beverages (water, Crystal Light, Fruit2O, etc.) to help manage hunger
• Bread, rice, pasta, starchy vegetables (potatoes/peas/corn/squash), sweets and alcohol are not allowed on the pre-op diet.
• On the day of surgery: Start to drink 1 carbohydrate drink (12oz Clearfast, or 12oz Gatorade) 3 hours before surgery and finish within 2 hours
of surgery (Refer to "Preparing for your bariatric surgery guide")
This diet provides 5 different eating events per day including: 2 protein shakes, 2 snacks and 1 meal. Example:
Protein Shake Options (Drink 2 every day)
Snack Options (Eat 2 every day)
Meal requirements (Eat 1 meal every day)
Ready to drink options:
-Premier Protein
-Pure Protein
-Boost Max
-Atkins
-GNC Lean Shake 25 (ready-to-drink only)*
-Slimfast Advanced Nutrition (ready-to-drink only)*
-Ensure Max*
-Fairlife Nutritional Plan or Core Power (24 or 26g)*
-Unjury *
-Equate High Performance Shake
Powders (mix with water)
-Optimum Nutrition Gold Standard Whey
-Designer Whey
-Quest Protein
-Isopure Zero Carb*
*Lactose free. See shopping guide for more information
- 1 small apple + 1 TBSP nut butter
- 15 grapes + 1 cheese stick
-1/2 cup cottage cheese + 1 serving fruit
-1 Hard boiled egg + 1 serving fruit
-1 container Oikos Triple Zero Yogurt + 14 almonds
-1/2 cup red pepper strips + ½ cup carrot sticks + ¼
cup guacamole
-1 cup raw veggies + 3 Tbsp hummus
-1/4 cup Biena Chickpea Snacks
- Nature Valley Protein Bar
- Pure Protein Bar
- Built Bar
- Fiber One Protein Bar
- Power Crunch Bar
Your 1 meal should contain:
Additional details and example meals on next
page.
Updated 7/2024
Preoperative Diet Sample Day
Serving sizes and additional food choices are listed in pages 24-29 of your Nutrition Guidelines booklet.
Allowed Low Calorie Condiments/Seasonings:
Fresh or dried herbs, spices, Mrs. Dash Seasoning Blends, lemon, lime juice, Buffalo Sauce, Hot sauce, Soy
Sauce/Tamari, Low Sugar Ketchup (max 2 tbsp), Vinegars, Mustards
Sample Recipes - Eat 1 Meal Per Day
Baked Chicken & Cauliflower Mash
• 4oz baked chicken thigh (cooked)
• 1 cup zucchini and yellow squash (steamed)
• ½ cup mashed cauliflower (from frozen)
• 1 tablespoon light margarine
Directions: Bake chicken in a 425F oven for ~35 minutes
until juices run clear. Steam squash and cook cauliflower
according to package directions. Top with margarine.
Turkey Chili
• 4oz ground turkey (cooked)
• ½ cup cooked peppers and onions
• 1 cup tomato sauce
• 1 Tbsp Avocado
• 1 tbsp sour cream
• Mrs. Dash Chili Seasoning Packet (optional)
Directions: Mix turkey, peppers/onions, and tomato sauce
in a small pan. Add chili seasoning packet to taste ~1
teaspoon. Mix until heated through, ~10 minutes. Top with
avocado and sour cream.
Pesto Shrimp Zoodles
• 4oz shrimp (tails removed, cooked)
• 2 cups zucchini noodles
• 1 cup cherry tomatoes, sliced in half
• 2 Tbsp store-bought pesto
Directions: Cook shrimp in a pan on medium heat until firm
and pink. Add the zucchini noodles tomatoes and sauté for
4-5 min. Add pesto to pan and toss to combine.
Turkey Meatballs
• 4oz Turkey Meatballs (pre-cooked, frozen)
• 1/2 cup tomato sauce
• 1 cup spaghetti squash (cooked)
• 2 tsp olive oil
Directions: I
n a saucepan add the sauce, oil and meatballs.
Cover, cook on medium/low ~15 minutes until meatballs
are heated. Pour sauce and meatballs on top of spaghetti
squash.
Mediterranean Salad
• 4oz Grilled chicken
• 2 cups Spinach
• ¼ cup Roasted Peppers (from jar, in
water)
• ½ cup diced cucumber
• 5 Kalamata Olives
• 2 Tablespoons Hummus
Directions: P
ut spinach in a bowl and top with
peppers, cucumber, olives, chicken, and
hummus.
Chef Salad
• 4 oz chopped deli turkey and ham
• 2 cups mixed greens,
• 1/2 cup shredded carrots
• 1/2 cup diced cucumbers
• 1 tablespoon avocado
• 2 tablespoon light salad dressing
Directions: Top lettuce with chopped veggies,
avocado, and deli meat. Toss with salad
dressing.
Buffalo Chicken Salad
• 4oz chicken breast (cooked, shredded)
• 2 cup romaine lettuce, shredded
• ¼ cup shredded carrots
• ¼ cup Cucumber
• ½ cup diced tomato
• 1 Tbsp Light Blue Cheese Dressing
• 1 Tbsp Buffalo Sauce
Directions: Mix shredded chicken, blue cheese
dressing, and buffalo sauce together. Add
veggies to a salad bowl and top with chicken
mixture.
• 2 eggs, scrambled
• 2oz turkey sausage patty
• 1/2 cup cooked spinach
• 1 cup cooked mixed vegetables
(mushrooms, onions, peppers)
• 2 tablespoons avocado
• 1 tsp Hot sauce (optional)
Directions: Heat a pan on medium heat, spray with
non-stick spray. Add eggs and cooked to desired
consistency. Once eggs are cooked, toss in
vegetables until heated through. Top with avocado
and hot sauce.
Simple Snack Plate
• 6oz Greek yogurt (1 container)
• 6 almonds
• 2oz lean deli meat (turkey, chicken, ham)
• 3 cups raw veggie sticks (carrots, celery,
peppers, snap peas)
• 2 tbsp light salad dressing
Directions: S
pread out ingredients onto a plate or
take on the go in small containers or a bento box.
Southwest Vegetable Omelet
• ¾ cup egg whites or egg substitute
• 1oz diced ham
• 1 cup cooked peppers and onions
• ¼ cup salsa
• ¼ cup cooked mushrooms
• 2 tablespoons avocado
Directions: Pour eggs into a pan on medium heat
coated with non-stick spray. Tilt pan and carefully
lift edges of omelet with a spatula. Cook 3 minutes;
flip omelet. Spoon the veggies and salsa onto half
the eggs. Carefully fold omelet in half with spatula.
Cook 1 minute longer until egg is fully set.